Begin by peeling the pearl onions, wash and chop the carrots and mushrooms into bite-sized pieces. Set aside.

In a large Dutch oven, heat oil over medium-high heat until shimmering. Add the beef, sear until browned on all sides, about 3-4 minutes per side. Transfer to a plate.

In the same pot, add pearl onions, carrots, and mushrooms. Sauté for about 5-7 minutes until softened.

Stir in minced garlic, thyme, and bay leaves. Add the browned beef back into the pot.

Pour in red wine, scraping the bottom of the pot to lift the browned bits. Then, add beef broth and mix everything.

Cover the pot, reduce to low heat, and let simmer for 3 to 4 hours or transfer to a slow cooker for 6-8 hours.

Once the beef is fork-tender, taste and adjust seasoning. Serve hot, garnished with fresh herbs.